Earthy Delights Pure Saffron - 1 gram

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RTS203

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$14.95

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Description

Pure Saffron - 1 gram

Saffron has been well known for hundreds, if not thousands of years, in Europe and America for its romantic aroma, lovely flavor, and coloring capabilities. Spanish saffron generally does not come in all red threads and you should expect to see some yellow with your saffron.

Saffron is the golden stigma of the purple fall crocus and is the world's most expensive spice. The value of this spice is derived from the fact that it is such a labor-intensive crop. Only five to seven pounds of saffron can be produced from each acre of land. The flavor of saffron, however, is very concentrated. One gram of saffron is enough to flavor forty servings of saffron rice or two large batches of paella.

Nutrition Facts

Recipes

Arroz con Pollo (chicken with rice) is a true classic of Latin American cuisine. Although every cook has a favorite version, the main ingredients - rice, chicken, peppers and saffron - remain the same. South of the border comfort food at its finest!
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Tajine (or tagine) vies with couscous as Morocco's national dish. Tajine is both the name for a vast number of stew-like dishes and the earthenware utensil in which they are cooked. Fish, chicken, lamb or other meats are simmered with an assortment of vegetables, fruits, olives, lemons, herbs and spices to produce richly fragrant, tart, spicy and sweet flavors. Outside of Morocco, traditional tajine pots are hard to find, but we've found that an ordinary covered pot or casserole will work just fine.
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An exotic and absolutely delicious version of the classic saffron risotto. The extra effort is well-worth it! The Salt and Pepper Shrimp is a Chinese classic, making this truly an International dish. Make extra...this aromatic masterpiece will disappear before your very eyes! If there are any leftovers, serve them chilled the next day for a five star lunch.
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Risotto, the comfort food that can be elevated to gourmet standard with the addition of special ingredients! The naturally creamy texture
of a risotto is the result of slow, patient cooking -
adding the liquid incrementally and allowing the rice
to absorb it slowly. The result is a wonderful texture
and the kind of flavor that develops only with time.
This risotto is flavored and colored with saffron,
the mysterious, pungent and beautiful spice that is
so highly prized by chefs.

Incredibly tasty and nourishing, this aptly named soup will be a regular in your cooking repertoire. The egg that is poached in the broth resembles an eye, ergo the name of the dish. The Bouillabaisse is perfect for formal or informal occasions. This is a vegetarian version, for those who include eggs in their diet. Otherwise, omit the egg. and it's still delicious.
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Adapted from a recipe by Penelope Casas, author of
the book, Food and Wine of Spain.

When paella is knowingly and lovingly prepared, it is a creation of elegance. There are many versions of paella Valenciana, some simple, others complex. Feel free to experiment with your ingredients to make this recipe your own and you will be delightfully surprised with the results!
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A simple yet aromatic chicken dish that really gets the juices flowing! The saffron and cinnamon seem to make the chicken juicier somehow. A memorable dish that is so easy to make. A basic recipe on which to build by adding personal touches, such as adding raisins, dried cherries, or even dates.
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